Sesame-Soy Salmon with Ginger Honey Glaze

Today we have a new entry in the much-overlooked seafood category on this blog.
I know this didn’t get past most of you: That I personally don’t love fish (I mean, I’ve confessed it here and here). Still I won’t consider myself a fish-averse person, but normally I would never choose fish over steak. Never.
Sure, I’ve come around shrimp, tuna (but almost only canned, please; I have limitations) and I’ve been known to make some limited advances in the areas of sea bass, sole, and octopus.
But for the most part, my fish appreciation remains modest.
I’m not proud of it. Actually, it feels more like a failure. It irks me to not be able to rave about sushi like the rest of the world does. I fight it. I often succumb.

But every now and then, something looks so wonderful, it pierces through my anxiety. Which is what happened with this Sesame-Soy Salmon with Ginger Honey Glaze.
The recipe has literally every ingredient I cannot say no to: garlic, ginger, soy sauce, toasted sesame seeds, rice wine vinegar, honey.
If you take salmon and smother it will all that goodness, you already know something delicious awaits you for lunch, dinner, or brunch.

Recently I've discovered that broiling salmon is one of the quickest ways to cook this delicious and heart-healthy fish.
Broiling gives the fish a somewhat crunchy, caramelized crust.
You may be asking yourself, did he say “broil” salmon? Who broils anything anymore?
I do, I do!
There are lots of great ways to cook salmon – poach, steam, bake, grill but why broil?
I like to think of broiling as upside down grilling. Yes, there are a lot of differences but each uses high, direct heat to cook the fish in a short amount of time.

Anyways this Sesame-Soy Salmon with Ginger Honey Glaze is really something. If you don’t like fish or you’re hesitating: don’t. This dish is likely to become a staple at your house. Trust.

Sesame-Soy Salmon with Ginger Honey Glaze                Print this recipe!
Adapted from HowSweetEats

Ingredients
Serves 4

Salmon

1 ½ lbs / 680 gr (or four 6-oz pieces) salmon, skin on or off
4 tablespoons olive oil
2 tablespoons toasted sesame oil
2 tablespoons rice wine vinegar
2 tablespoons coconut palm sugar (or brown sugar if you don’t care about the paleo thing)
2 tablespoons wheat-free soy sauce (or coconut aminos)
2 garlic cloves, minced
1 tablespoon freshly grated ginger
2 tablespoons toasted sesame seeds

Ginger Honey Glaze

4 tablespoons honey (pick one with a mild taste)
1 tablespoon toasted sesame oil
1 teaspoon wheat-free soy sauce (or coconut aminos)
½ teaspoon freshly grated ginger
½ teaspoon toasted sesame seeds

Directions

In a bowl combine olive oil, sesame oil, soy sauce, garlic, ginger, vinegar, and brown sugar. Whisk well until combined.
In a shallow sealable container or in a large Ziploc bag, combine salmon and marinade. Cover or seal and marinate in the refrigerator for 30 minutes.
In the meantime in a small bowl combine all glaze ingredients. Set aside.
Preheat the broiler in your oven to high and place a rack in the middle.
Line a baking sheet with aluminium foil and lightly grease with olive oil.
Remove the salmon from the marinade and place onto the lined baking sheet. Sprinkle with a bit of salt and pepper and place under the broiler.
Cook for 10 minutes. Remove and brush the top with glaze. Cook for further 2 minutes or until opaque and easily flakable with a fork.
Remove immediately, sprinkle with toasted sesame seeds and chopped scallions if desired, and serve.

Nutrition facts

One serving yields 463 calories, 26 grams of fat, 22 grams of fat, and 35 grams of protein.